Put half of the enchilada sauce on the bottom of a 9x9 casserole dish. Arrange 4-6 tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 1-2 tablespoons cheese. Roll up tortillas and place side by side in a shallow baking dish. Add remaining enchilada sauce to the top. Then, top tortillas with remaining shredded cheese.

Bake enchiladas 15 minutes, until cheese is golden.

Freezing Instructions:

Freeze these before baking and be sure to thaw out completely in the refrigerator before cooking- 6 to 8 hours or overnight.